What Is Dashi?
Dashi is the basic broth of Japanese cooking, made from ingredients such as bonito flakes, kombu, dried sardines, and dried shiitake mushrooms.
It is used in everyday dishes like miso soup, tamagoyaki (rolled omelet), udon, and rice bowls. Sometimes, I pour a little into a cup, add a small pinch of salt, and taste it as it is.
About Umami
The true charm of dashi lies in its umami.
There are three main types of umami:
- Glutamic acid (found in kombu, tomatoes, onions, cheese, green tea, and more)
- Inosinic acid (found in bonito flakes, dried sardines, and meats)
- Guanylic acid (found in dried shiitake mushrooms and other dried fungi)
Each has its own character, but when combined, they create a deeper, more rounded flavor. With good dashi, strong seasoning becomes unnecessary. The dish simply feels complete.
When I skip dashi and make miso soup, it still tastes fine. But with dashi, it feels completely different. The depth — and even the aroma — are not the same.
How It Differs from Western Broth
Western broths add richness and strength to a dish.
Dashi works differently. Rather than standing out, it supports from underneath, bringing balance and allowing the natural flavors to come through.
Basic Method
Dashi is simpler than it may seem.
Soak kombu in water for several hours, ideally up to a day.
Heat it gently and remove it just before boiling, when small bubbles begin to appear. Add bonito flakes to boiling water, let them steep for a few minutes, and strain.
Dried shiitake can be soaked in water, then gently heated for a deeper broth.
An Easier Way
You can keep kombu or dried shiitake soaking in water in the refrigerator. This way, dashi is always ready to use. You can also freeze dashi in ice cube trays and use only what you need.
Bonito-based dashi, however, loses its aroma over time, so it is best prepared fresh whenever possible.
An Even Simpler Way
For everyday cooking, dashi packets are an easy option.
They come in different types, including blends and plant-based versions.
Closing
If you are used to stronger flavors, dashi may feel subtle at first.
But after tasting it a few times, you begin to notice its quiet depth.
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